SHRIMP BOIL

SHRIMP BOIL

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    LEMONS, HALVED; ½ CUP OLD BAY SEASONING; 8 CLOVES GARLIC, SMASHED; 1 LARGE RED ONION, QUARTERED; 6 SPRIGS FRESH THYME; 1 POUND BABY RED POTATOES; 4 EARS CORN, HUSKED AND SNAPPED IN HALF; 1¾ POUNDS LARGE SHRIMP,UNPEELED; 2 TABLESPOONS UNSALTED BUTTER; HOT SAUCE FOR SERVING

Directions

1, FILL A LARGE POT WITH 4 QUARTS OF WATER. SQUEEZE THE LEMON JUICE INTO THE WATER AND ADD THE SQUEEZED LEMON HALVES. ADD THE OLD BAY SEASONING,GARLIC AND ONION. TIE THE THYME SPRIGS TOGETHER WITH KITCHEN TWINE AND ADD TO THE POT. COVER AND BRING TO A BOIL, THEN REDUCE TO A SIMMER AND COOK ABOUT 5 MINUTES. 2. ADD THE POTATOES TO THE POT AND COOK UNTIL JUST TENDER, ABOUT 10 MINUTE ADD THE CORN AND COOK 5 MORE MINUTES 3. MEANWHILE, SLICE ALONG THE BACK OF EACH SHRIMP THROUGH THE SHELLS; REMOVE THE VEINS AND RINSE THE SHRIMP. ADD TO THE POT,COVER AND COOK UNTIL THE SHRIMP CURL AND ARE JUST OPAQUE, 2-3 MINUTES. 4. TRANSFER THE SHRIMP AND VEGETABLES WITH A SLOTTED SPOOON OR SKIMMER TO A LARGE BOWL. ADD THE BUTTER AND ABOUT 1 CUP BROTH TO THE BOWL AND TOSS UNTIL THE BUTTER IS MELTED. TRANSFER THE SHRIMP AND VEGETABLES TO A PLATTER. SERVE WITH THE RMAINING BROTH, LEMON WEDGES AND HOT SUACE, IF DESIRED


Nutrition

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